Masuda Toshiya, Miura Yukari, Inai Miyuki, Masuda Akiko
Graduate School of Integrated Arts and Sciences, University of Tokushima.
Biosci Biotechnol Biochem. 2013;77(8):1753-8. doi: 10.1271/bbb.130315. Epub 2013 Aug 7.
The enhancing effect of a cysteinyl thiol N-benzoylcysteine methyl ester on the antioxidant activity of several flavonoids was investigated in a lipid oxidation system. Obvious enhancement was apparent for catechin, myricetin, quercetin, and taxifolin, the activity for myricetin being the most potent among them. An HPLC analysis of the products from the antioxidation reaction of myricetin in the presence of the thiol was carried out and the structures of the products were determined to clarify the enhancing effect chemically. The obtained data indicated that two thiol adducts on the B ring, and probably C-ring adducts, which were produced in the antioxidation process, exerted an enhancing effect on the antioxidant activity of myricetin.
在脂质氧化体系中，研究了半胱氨酰硫醇N-苯甲酰基半胱氨酸甲酯对几种黄酮类化合物抗氧化活性的增强作用。儿茶素、杨梅素、槲皮素和紫杉叶素表现出明显的增强效果，其中杨梅素的活性最强。对存在该硫醇时杨梅素抗氧化反应的产物进行了高效液相色谱分析，并确定了产物的结构，以从化学角度阐明增强作用。所得数据表明，抗氧化过程中产生的B环上的两种硫醇加合物以及可能的C环加合物对杨梅素的抗氧化活性具有增强作用。
